These BBQ Pulled Chicken Sandwiches deliver incredibly tender, smoky chicken that falls apart on a soft bun. The secret is a simple braising method that locks in juiciness and flavor. Perfect for a crowd, this recipe is a guaranteed hit with minimal effort.
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Why You’ll Love This BBQ Pulled Chicken Sandwiches
- Juicy, tender chicken: Braising keeps it moist and flavorful.
- Wonderfully versatile: Great on buns, salads, tacos, or rice.
- Star-quality sauce: Tangy, sweet BBQ clings to every shred.
- Crowd-pleasing ease: Minimal effort for maximum deliciousness.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 240 ml chicken broth
- 360 ml of your favorite BBQ sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 6-8 soft brioche or potato buns
- For serving: coleslaw, pickles, sliced red onion (optional)
Tools: A large, heavy-bottomed pot or Dutch oven, two forks for shredding, and a sturdy wooden spoon.
Notes: Don’t swap thighs for breast—the higher fat content ensures a melt-in-your-mouth texture. A good store-bought BBQ sauce works perfectly here.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 18 g |
| Carbs: | 52 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable. Breast meat can easily become dry and stringy with this long, slow cooking. Thights have more connective tissue and fat, which breaks down into incredible juiciness.
- Don’t skip the sear. Taking a few minutes to brown the chicken at the start builds a deep, savory foundation for the entire dish. It’s the difference between a good sandwich and a great one.
- Taste your BBQ sauce first. Is it very sweet? You might want a touch more vinegar. Is it quite tangy? The brown sugar in the braise will balance it. Knowing your sauce helps you adjust the final flavor.
- Your pot matters. A heavy-bottomed Dutch oven distributes heat evenly, preventing any scorching on the bottom during the long simmer. If you only have a thinner pot, just keep the heat very low and stir occasionally.
How to Make BBQ Pulled Chicken Sandwiches
Step 1: Pat your chicken thighs completely dry with paper towels—this is the secret to getting a proper sear, not a steam. Season them generously on both sides with salt and pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, sear the chicken for about 4-5 minutes per side, until you get a beautiful golden-brown crust. You’ll hear a nice sizzle. Transfer the seared chicken to a clean plate.
Step 2: Reduce the heat to medium and add the diced onion to the same pot. You should see all those lovely browned bits from the chicken at the bottom. Sauté the onion for about 5-7 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to burn it, as burnt garlic turns bitter.
Step 3: Pour in the chicken broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. This process, called deglazing, is where a ton of flavor lives. Let it simmer for a minute. Now, stir in the BBQ sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, and garlic powder. Give it a good stir until everything is beautifully combined.
Step 4: Carefully return the seared chicken thighs and any accumulated juices back into the pot, nestling them into the sauce. Bring the liquid to a gentle bubble, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 45 minutes to 1 hour. The chicken is done when it’s fork-tender and practically falls apart when you poke it.
Step 5: Using tongs, transfer the cooked chicken to a large bowl or cutting board. Now, this is the fun part: use two forks to shred the chicken. One fork to hold it steady, and the other to pull the meat apart. It should offer no resistance at all. You can shred it to your preferred consistency—I like a mix of bigger chunks and finer threads.
Step 6: While you’re shredding, let the sauce in the pot continue to simmer uncovered. This will allow it to reduce and thicken slightly, which helps it cling perfectly to the chicken. After about 5-10 minutes, it should coat the back of a spoon. Return all the shredded chicken back to the pot and stir thoroughly to coat every piece in that glorious, thickened sauce. Taste and adjust seasoning with more salt or pepper if needed.
Step 7: To serve, lightly toast your buns if you like—it adds a nice textural contrast and helps prevent the bun from getting soggy. Pile a generous amount of the saucy pulled chicken onto the bottom half of each bun. Top with a cool, crunchy coleslaw, a few pickle slices, or some sharp red onion for that perfect balance of rich, tangy, and fresh flavors.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw in fridge overnight.
- Reviving: Reheat gently on stove with a splash of broth or water.
Serving Suggestions
Complementary Dishes
- Classic Creamy Coleslaw — The cool, crisp texture and tangy creaminess cut through the richness of the BBQ chicken beautifully, adding a necessary fresh element to each bite.
- Corn on the Cob — Sweet, buttery grilled or boiled corn is a classic backyard BBQ partner that complements the smoky flavors without overpowering them.
- Crispy Potato Wedges — Salty, herby, and with a satisfying crunch on the outside, they’re perfect for scooping up any extra BBQ sauce that escapes your sandwich.
Drinks
- Ice-Cold Lager — The crisp, clean finish of a good lager washes down the savory, smoky notes of the sandwich and cleanses the palate perfectly.
- Sparkling Lemonade — For a non-alcoholic option, the bright acidity and fizz are incredibly refreshing and help balance the sweetness of the BBQ sauce.
- Bourbon Sweet Tea — The slight bitterness and oakiness of the bourbon pair wonderfully with the sweet and smoky chicken, making for a truly Southern-inspired experience.
Something Sweet
- Peach Cobbler — The warm, spiced peaches and soft, biscuit-like topping continue the comforting, homestyle theme and feel like a natural, delicious conclusion to the meal.
- Classic Banana Pudding — Cool, creamy, and not too heavy, it’s a nostalgic dessert that provides a lovely, smooth contrast after the bold flavors of the main course.
- Brownie Sundae — Because sometimes you just need a rich, chocolatey finish. The cold ice cream and hot fudge are a crowd-pleasing end to any casual feast.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken after it’s shredded. Once the chicken is shredded and back in the sauce, you only need to heat it through. Letting it simmer for too long can make the texture mushy and dry it out, undoing all that tenderizing work.
- Mistake: Skipping the reduction of the sauce. If you add the shredded chicken back to a thin, watery sauce, your sandwiches will be a soupy mess. Taking those few extra minutes to let the sauce thicken is crucial for the perfect consistency.
- Mistake: Using a sugary BBQ sauce and not balancing it. Some store-bought sauces are very high in sugar, which can cause the sauce to burn easily and make the final dish cloyingly sweet. The apple cider vinegar and Worcestershire sauce are there to provide that essential tangy balance.
- Mistake: Crowding the pot when searing. If you put too many chicken thighs in the pot at once, they’ll steam instead of sear. You’ll miss out on those complex, caramelized flavors that form the base of your sauce.
Expert Tips
- Tip: Make it a day ahead. Pulled chicken tastes even better the next day after the flavors have had more time to meld. Simply reheat it gently on the stovetop with a splash of water or broth to loosen it up.
- Tip: Shred directly in the pot. For an even easier cleanup, you can shred the chicken using two forks directly in the cooking pot after removing it from the heat. It saves you washing an extra bowl!
- Tip: Create a custom BBQ blend. Mix two different store-bought BBQ sauces—maybe a smoky one and a sweet and spicy one—to create a more complex, layered flavor profile that’s uniquely yours.
- Tip: Use a stand mixer for large batches. If you’re making a double batch for a party, place the hot, cooked chicken in the bowl of a stand mixer fitted with the paddle attachment. Pulse on low speed for just 10-15 seconds for perfectly shredded chicken in no time.
FAQs
Can I make this in a slow cooker?
Absolutely! After searing the chicken and sautéing the onions and garlic, transfer everything to your slow cooker. Add the remaining ingredients (except the buns and toppings, of course!), and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The result is just as tender, but you do lose a bit of the sauce-thickening control you get on the stovetop. You may need to reduce the sauce separately in a pan after shredding.
How long do the leftovers last?
Stored in an airtight container in the refrigerator, the pulled chicken will keep beautifully for 3-4 days. The flavor often improves! You can also freeze it for up to 3 months. Let it thaw overnight in the fridge before reheating gently on the stove with a little extra liquid.
My sauce is too thin. How can I thicken it?
The easiest fix is to let it simmer uncovered for a bit longer. If you’re in a real hurry, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Whisk this into the simmering sauce and it should thicken up within a minute or two.
Can I use chicken breasts instead?
You can, but I really don’t recommend it for this application. Chicken breasts are much leaner and will almost certainly become dry and stringy with the long, slow cooking required for “pulled” texture. If you must, use a meat thermometer and pull them at 165°F (74°C) to prevent them from overcooking, but the result won’t be as succulent.
What’s the best way to reheat this?
The stovetop is your best friend here. Gently warm the pulled chicken in a saucepan over low heat, adding a tablespoon or two of water or chicken broth to keep it moist. Stir frequently until heated through. The microwave can work in a pinch, but it tends to heat unevenly and can make the chicken rubbery.
Bbq Pulled Chicken Sandwiches
Make the best BBQ Pulled Chicken Sandwiches with this easy recipe. Tender, smoky chicken in a tangy sauce on soft buns. Perfect for feeding a crowd! Get the recipe now.
Ingredients
For the Ingredients
-
1.5 kg boneless, skinless chicken thighs
-
2 tbsp olive oil
-
1 large yellow onion (finely diced)
-
4 cloves garlic (minced)
-
240 ml chicken broth
-
360 ml BBQ sauce (your favorite)
-
2 tbsp apple cider vinegar
-
1 tbsp Worcestershire sauce
-
2 tsp smoked paprika
-
1 tsp onion powder
-
1 tsp garlic powder
-
0.5 tsp black pepper
-
0.5 tsp salt (or to taste)
-
6-8 soft brioche or potato buns
-
coleslaw, pickles, sliced red onion (for serving, optional)
Instructions
-
Pat your chicken thighs completely dry with paper towels—this is the secret to getting a proper sear, not a steam. Season them generously on both sides with salt and pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, sear the chicken for about 4-5 minutes per side, until you get a beautiful golden-brown crust. You’ll hear a nice sizzle. Transfer the seared chicken to a clean plate.01
-
Reduce the heat to medium and add the diced onion to the same pot. You should see all those lovely browned bits from the chicken at the bottom. Sauté the onion for about 5-7 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to burn it, as burnt garlic turns bitter.02
-
Pour in the chicken broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. This process, called deglazing, is where a ton of flavor lives. Let it simmer for a minute. Now, stir in the BBQ sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, and garlic powder. Give it a good stir until everything is beautifully combined.03
-
Carefully return the seared chicken thighs and any accumulated juices back into the pot, nestling them into the sauce. Bring the liquid to a gentle bubble, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 45 minutes to 1 hour. The chicken is done when it’s fork-tender and practically falls apart when you poke it.04
-
Using tongs, transfer the cooked chicken to a large bowl or cutting board. Now, this is the fun part: use two forks to shred the chicken. One fork to hold it steady, and the other to pull the meat apart. It should offer no resistance at all. You can shred it to your preferred consistency—I like a mix of bigger chunks and finer threads.05
-
While you’re shredding, let the sauce in the pot continue to simmer uncovered. This will allow it to reduce and thicken slightly, which helps it cling perfectly to the chicken. After about 5-10 minutes, it should coat the back of a spoon. Return all the shredded chicken back to the pot and stir thoroughly to coat every piece in that glorious, thickened sauce. Taste and adjust seasoning with more salt or pepper if needed.06
-
To serve, lightly toast your buns if you like—it adds a nice textural contrast and helps prevent the bun from getting soggy. Pile a generous amount of the saucy pulled chicken onto the bottom half of each bun. Top with a cool, crunchy coleslaw, a few pickle slices, or some sharp red onion for that perfect balance of rich, tangy, and fresh flavors.07
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